Butter Pie Crust

1. Cut the butter into cubes and keep very cold
2. Combine the vinegar and water and store in the fridge
3. Combine the flour, salt and sugar in a large bowl
4. Add the butter and using a pastry cutter or your hands rub in until the size of pea meal
5. Add 80% of the water and vinegar mixture and bring the dough together adding more water a tablespoon at a time until the dough just holds together when squeezed into a ball
6. Turn the dough out onto a table and knead into a smooth dough with streaks of butter still visible
7. Divide the dough in half and gently form into balls. Slightly flatten and then wrap and chill for at least 30 minutes
8. After chilling, roll dough on a floured surface into a 14 inch wide circle that is about 1/8 inch thick

For a blind-baked pie shell: 

1. Roll out the pie dough, place into a pie pan, crimp the edges, and freeze.
2. Once frozen, remove from freezer and preheat your oven to 450F.
3. Line the pie crust with a piece of aluminum foil that is just a bit larger.
4. Fill the crust with dried beans and place the pie pan on a baking sheet.
5. Bake for 25 to 27 minutes. It will be done when the crimps are lightly golden brown.
6. Once cool, remove the foil and beans, then proceed with your recipe.